Italian Zucchini Scarpaccia Recipe – Authentic Tuscan Savory Zucchini Tart

When the vibrant summer zucchinis begin to overflow in gardens and farmers’ markets, there’s no better dish to turn to than Italian Zucchini Scarpaccia. Lightly crisped on the outside and tender within, this savory zucchini tart is the perfect balance of simplicity, flavor, and rustic Italian charm. Whether you’re a seasoned cook or a curious beginner, learning to make Scarpaccia is more than just following a recipe—it’s about embracing a centuries-old tradition that transforms humble ingredients into something memorable.

In this ultimate guide, we’ll uncover everything you need to know about this delightful dish—from its Tuscan roots to the step-by-step recipe, from regional variations to serving suggestions, and finally, the most frequently asked questions people have when they discover Italian Zucchini Scarpaccia for the first time.

---

What Is Italian Zucchini Scarpaccia?

Italian Zucchini Scarpaccia (pronounced scar-PAH-cha) is a savory pie—or a very thin tart—made from zucchinis, onions, flour, cornmeal, and olive oil. It originates from the coastal regions of Tuscany, particularly Viareggio, and is traditionally baked until crisp on the edges and soft in the center. Its name roughly translates to “old shoe” in Italian—a humorous nod to its typically flat and rustic appearance.

Despite the modest name, Scarpaccia is a mouthwatering celebration of summer zucchini, and it’s incredibly versatile. It can be served warm or cold, as a snack, appetizer, or light meal. The beauty lies in its simplicity: minimal ingredients, maximum flavor.

---

A Brief History of Scarpaccia

To understand Italian Zucchini Scarpaccia, we have to take a stroll through the culinary traditions of Tuscany. This region is famed for its “cucina povera,” or peasant cooking—an approach that prizes resourcefulness and local ingredients. Scarpaccia likely began as a way to use up excess zucchini during the harvest months.

Viareggio, a seaside town in Tuscany, is often credited as the birthplace of this recipe. Coastal fishermen and farmers would return home with zucchini from their gardens and use pantry staples to create this rustic tart. Over time, Scarpaccia evolved into both a savory and a sweet dish depending on the region. In nearby Camaiore, for example, you might even find a sweet version with sugar and vanilla.

Still, it’s the savory zucchini version that has stood the test of time, especially outside Italy, where it’s become a hidden gem in the world of Mediterranean cooking.

---

Why You’ll Fall in Love with Italian Zucchini Scarpaccia

If you’ve never tasted this dish, prepare to be pleasantly surprised. Here’s why Italian Zucchini Scarpaccia deserves a place in your regular recipe rotation:

• Bursting with flavor: It uses basic ingredients, but the combination of rosemary, onions, and zucchini—along with the crisp cornmeal base—creates a rich, savory profile.
• Light and healthy: Low in calories and big on vegetables, it’s a great way to eat seasonally and cleanly.
• Perfectly versatile: Serve it hot, warm, or cold. It works as breakfast, lunch, dinner, or snack.
• Crowd-pleasing: It’s vegetarian-friendly, easy to make in large batches, and beautiful on a platter.

Let’s now get into the exact step-by-step recipe you can follow at home.

---

The Ultimate Italian Zucchini Scarpaccia Recipe

Ingredients (Serves 6-8)

• 4 medium zucchinis (about 2.2 lbs), thinly sliced
• 1 medium onion, thinly sliced
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 cup all-purpose flour
• 1/3 cup yellow cornmeal
• 1/4 cup olive oil (plus more for drizzling)
• 1 tbsp dried or fresh rosemary, chopped

---

Instructions: How to Make Italian Zucchini Scarpaccia

1. Slice and Season the Vegetables

Using a mandoline slicer or a sharp knife, slice the zucchini and onion as thinly as possible. You want them almost paper-thin so they blend seamlessly into the batter.

Place them in a large bowl and season with salt and black pepper. Using your hands, massage the veggies for about 5 minutes. This breaks down their fibers and helps release the excess water they naturally contain.

2. Drain the Mixture

Now that the zucchini and onions have been seasoned and massaged, place them into a colander set over a large bowl. Weigh them down with a plate and a couple of heavy cans or jars. Let this sit for 2 hours to allow all the natural liquid to drain out.

Don’t throw away the liquid! You’ll be using it in the next step.

3. Make the Batter

In a separate bowl, combine the flour, cornmeal, and 1 tablespoon of olive oil. Slowly whisk in the zucchini-onion liquid until you have a smooth, pourable batter. If the mixture feels too thick, add a bit of water to adjust the consistency. You’re aiming for something similar to pancake batter.

4. Combine and Mix

Add the drained zucchini and onions into the batter. Fold everything together gently. It should be well mixed but not overworked.

5. Prepare Your Baking Sheet

Line a baking sheet with parchment paper and lightly oil it to prevent sticking. Spread the batter evenly, pressing it down firmly with a spoon or your hand. The layer should be thin—about 1/2 inch or less.

6. Top and Bake

Drizzle the top with a little more olive oil and sprinkle with your chopped rosemary. Bake in a preheated oven at 428°F (220°C) for 35-40 minutes or until golden and crispy on the edges.

7. Let It Cool

Remove from the oven and let it cool in the pan for about 1 hour. This allows it to firm up, making it easier to slice and serve.

---

Nutritional Information (Per Slice)

• Calories: ~150 kcal
• Fat: 8g
• Carbohydrates: 18g
• Protein: 3g
• Fiber: 2g

(Note: These values are approximate and may vary based on serving size and specific ingredients used.)

---

Tips for the Perfect Italian Zucchini Scarpaccia

• Use very thin slices of zucchini and onion for even cooking and the best texture.
• Let the mixture drain fully. Skipping this step can lead to a soggy tart.
• Don’t overmix the batter once the veggies are added; this helps maintain a light texture.
• Add fresh herbs like thyme, oregano, or basil if rosemary isn’t your favorite.
• Double the batch for larger gatherings—it keeps well and is great as leftovers.

---

Regional Variations of Zucchini Scarpaccia

While the classic Italian Zucchini Scarpaccia hails from Tuscany, several versions exist:

• Sweet Scarpaccia: A dessert-style version from Camaiore made with sugar, vanilla, and sometimes raisins.
• Cheesy Scarpaccia: Some versions include a sprinkle of Parmesan or Pecorino cheese on top for added richness.
• Gluten-Free Scarpaccia: Substitute the flour and cornmeal with gluten-free alternatives like chickpea flour or a GF flour blend.

---

What to Serve with Italian Zucchini Scarpaccia

This dish shines on its own, but you can elevate your meal by pairing it with:

• A fresh arugula salad with lemon vinaigrette
• Crispy prosciutto or pancetta on the side
• Chilled white wine like Pinot Grigio or Vermentino
• Roasted tomatoes or marinated olives for a Mediterranean flair

It also makes a wonderful addition to any brunch spread or picnic basket.

---

Make-Ahead, Storage, and Reheating Tips

• Make-Ahead: You can prepare the batter and sliced vegetables a few hours in advance and keep them refrigerated.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat slices in the oven at 350°F for about 10 minutes to regain crispiness.

---

Frequently Asked Questions (FAQs)

1. What is the origin of Italian Zucchini Scarpaccia?

Scarpaccia originated in Viareggio, Tuscany, and was a traditional dish made during the summer when zucchini was abundant.

2. Can I make Scarpaccia without cornmeal?

Yes, though the cornmeal adds a unique texture. You can substitute it with more all-purpose flour or try chickpea flour for a twist.

3. Is Italian Zucchini Scarpaccia gluten-free?

Not by default, but you can easily make it gluten-free by using GF flour and cornmeal or replacing both with chickpea flour.

4. Can I freeze Scarpaccia?

It’s best enjoyed fresh, but you can freeze individual slices. Wrap tightly and reheat in the oven for best results.

5. Can I use other vegetables?

While zucchini is traditional, you can mix in grated carrots, thin-sliced bell peppers, or fresh corn for variation.

6. Why is it called Scarpaccia?

The name means “old shoe” in Italian, referring to its flat, rustic look—not its flavor!

7. Can I add cheese to the recipe?

Absolutely. A bit of grated Parmesan or Pecorino on top can enhance the flavor beautifully.

---

Conclusion: Bring a Taste of Tuscany Home

Italian Zucchini Scarpaccia is a dish that celebrates the best of simple, seasonal cooking. With just a handful of ingredients and a bit of time, you can create a savory tart that’s bursting with the earthy flavors of zucchini, the richness of olive oil, and the herbaceous punch of rosemary. It’s a recipe that invites creativity, whether you stick to the Tuscan classic or experiment with your own twist.

Beyond being delicious, it’s a reminder that some of the best dishes come not from complexity, but from tradition and heart. So the next time you find yourself with a bounty of zucchini, skip the spiralizer and make something truly Italian.

Buon appetito!

Print